Preparation:
1. Preheat oven to 400.
2. Prepare the carrots and turnips so they are about the same size and shape about 1/8 inch, first peel and trim the carrots.
3. In a large bowl, toss the carrots and turnips toghether with olive oil, and season generously with salt and pepper. (taste a raw vegetable to check seasoning).
4. Spread the vegetables evenly in a baking pan in a single layer, and roast uncovered, stirring and tossing occasionallly,until the vegetables are cooked through, for 20-45 minutes.
5. Serve as a side dish with roasted meats or chcken or on top of creamy polenta for a hearty vegetarian meal. Sprinkle with chopped herbs. |
